Ingredients
Scale
- 2 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- ½ cup sugar
- 1 tablespoon vanilla extract
- 1 cup marshmallow creme or mini marshmallows
- ½ cup hot fudge
- ½ cup crushed graham crackers
Instructions
- Freeze the ice cream maker bowl for at least 12 hours before starting.
- In a large saucepan, whisk egg yolks and sugar until light and fluffy.
- Mix in 1 cup of milk, then heat over medium heat to 165°F while stirring constantly.
- Transfer the mixture to a container and stir in the remaining milk, heavy cream, and vanilla extract. Let it cool in the fridge for at least 2 hours.
- Pour the cooled mixture into the ice cream churner and process as per the manufacturer's instructions.
- Spread marshmallow cream onto a parchment-lined small sheet pan and toast with a torch or under the broiler.
- In a 1-quart container, layer ⅓ of the ice cream, followed by ⅓ of hot fudge and ⅓ of toasted marshmallow cream. Repeat with the remaining ice cream and toppings.
- Serve immediately as soft-serve ice cream or transfer to a freezer container to harden for several hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, ensure the ice cream maker bowl is thoroughly frozen before starting.
You can substitute mini marshmallows for marshmallow creme if preferred.
Allow enough time for the mixture to chill properly; this influences the final texture.
- Prep Time: 20 minutes
- Cook Time: 400 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 350
- Sugar: 30g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg